- Mix the cookie dough with the almond meal in a bowl using your hands.
- Form 20 small balls and place them on a cookie sheet lined with parchment paper.
- Put the balls in the freezer for 1 hour. This step is essential for the cookies to hold together
- Bake for 15 minutes at 160°C (325°F).
- Let cool, then spread the Pistachio or the Hazelnut creams on each half and put them back together.
- Keep in the refrigerator until ready to eat